The ash is easily removed. The problem is that "fire taint" is caused not so much by ash from distant (relatively speaking) fires, as in our case this year, but by prolonged exposure to thick smoke, which is absorbed directly through the grape skins and by the leaves, later migrating toward the fruit. I'm hopeful that the grapes we've just harvested won't suffer from taint as we have had only a few days of really bad smoke. We'll see.
The crushed grapes will undergo a two-three day cold soak now (or a cool soak anyway) until I inoculate the must. I plan to use the Rockpile yeast strain this year as my notes say that's what I used in 2015 and our 2015 wine turned out to be very good indeed.